Can I use regular paprika instead of smoked?

Yes. Smoked paprika adds a layer of smoky depth that I just love but for people who don't love 'smoked flavor', sweet paprika is just as delicious.

What type of salmon works best for this recipe?

I love wild-caught Alaskan salmon (it's a bit leaner and has that gorgeous red color) but any variety of salmon will work well here.

Could I use a different type of protein?

This spice rub would be delicious on chicken, pork tenderloin or white fish, but the cooking time will vary if you change the protein source. You could also check out my meal prep chicken and blackened mahi mahi recipes, which have similar vibes and more specific cooking times.

Can I grill this instead of baking it?

Yes. Preheat your grill to 425°F and place the salmon on a large piece of foil. Fold up the sides to create a pouch and grill for 12-15 minutes, depending on the thickness of your salmon fillets.

How should I store and reheat leftovers?

Store leftover salmon in an airtight container in the fridge for up to 4 days. I like to reheat salmon for 3-4 minutes in the air fryer to re-crisp it up. Or add an ice cube to your container and reheat in the microwave (the ice cube helps prevent the fish from drying out).

Roasted Paprika Salmon with Nectarine Salsa and Coconut Rice

Name: Roasted Paprika Salmon Recipe
Prep time: 5 min
Cook time: PT-492598H59M4S
Total time: 20 min
Cuisine: American
Ingredients: 1½ lb salmon; 2 teaspoons smoked paprika; 2 teaspoons brown sugar; 1 teaspoon kosher salt; 1 teaspoon garlic powder; ½ teaspoon black pepper; zest of 1 whole lime; 2 tablespoons olive oil; for serving: coconut rice, nectarine salsa, lime wedges, fresh herbs like cilantro, basil and/or green onions

Description

This easy paprika salmon is a little smoky, a little sweet, perfectly tender, and amazing paired with juicy fruit salsa and coconut rice.

Ingredients

Units Scale

1 1/2 lb salmon
2 teaspoons smoked paprika
2 teaspoons brown sugar
1 teaspoon kosher salt
1 teaspoon garlic powder
1/2 teaspoon black pepper
zest of 1 whole lime
2 tablespoons olive oil
for serving: coconut rice, nectarine salsa, lime wedges, fresh herbs like cilantro, basil and/or green onions

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Instructions

Preheat oven to 425°F (218°C). Line a large baking sheet with a silicone mat or parchment paper.
In a small bowl, mix together 2 teaspoons smoked paprika, 2 teaspoons brown sugar, 1 teaspoon kosher salt, 1 teaspoon garlic powder, ½ teaspoon black pepper, zest of 1 whole lime and 2 tablespoons olive oil until a spice paste comes together.
Place salmon on the prepared baking sheet and pat it dry with a few paper towels. Spread the paste all over the salmon, using your hands to make sure the whole fillet(s) is evenly coated.
Roast for 12-15 minutes until the internal temperature of the salmon reaches 145°F (62.8°C) and flakes easily with a fork. (see note on cook time)
Serve hot with a squeeze of lime and fresh cilantro or basil. I highly recommend rounding out the meal with fluffy coconut rice and juicy nectarine salsa.

Notes

Cook time: Salmon cook time depends on the thickness of the fillet. I use wild-caught Alaskan salmon which is a pretty lean and quite thin, and my salmon is done in exactly 12 minutes. If you use farm-raised or Atlantic salmon, those fillets are generally a bit thicker and may take up to 15-16 minutes to cook.

Grill instructions: Set grill to medium or if it’s temperature controlled to 425°F. Place salmon on a large piece of aluminum foil and fold up the sides, pinching the seam at the top to form a little pouch/tent. Place on the grill and grill for 12-15 minutes, based on the thickness of the salmon.

Air fryer instructions: Preheat air fryer to 390°F for 2-3 minutes. Carefully place the salmon in the basket, skin-side down. If your fillet is large, you will likely need to cut it into portions to fit easily. Air fry at 390°F for 9-10 minutes, depending on thickness, until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (62.8°C).

Refer to the above blog post for answers to frequently asked questions, expert tips, ingredient information and step-by-step photos.

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Nutrition

Serving Size: 6oz salmon
Calories: 295
Sugar: 1.6 g
Sodium: 444.6 mg
Fat: 15.1 g
Carbohydrates: 2.7 g
Fiber: 0.5 g
Protein: 38.2 g
Cholesterol: 86.9 mg